5 from 1 vote
Root vegetable saute
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A creamy medley of wintry root vegetables. A perfect pairing with poultry.
Course: Side
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
Ingredients
  • 1 cup carrots (see notes for vegetables)
  • 1 cup parsnips
  • 1 cup rutabaga
  • 1 cup yam
  • 1 - 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 - 3 cloves garlic smashed, but left whole (see notes)
  • 1 pinch salt and freshly ground white pepper (see notes)
  • 1 cup chicken broth or vegetable
  • 1 tbsp heavy cream
  • 1/8 tsp freshly ground nutmeg
  • 1 tbsp fresh Italian parsley minced
Instructions
  1. Peel and cut all the vegetables into 3/4 inch cubes (bite sized pieces). Peel and smash the garlic using the blunt side of your knife. Leave the cloves whole.
  2. Heat your pan on medium heat and add the olive oil, butter and garlic. Saute the garlic for a minute or two, then add the vegetables. Season with salt and pepper. Remove the garlic once it has toasted.
  3. Once the vegetables are lightly browned, add the chicken broth. Cover and cook on low heat until the vegetables become just tender (about 8 minutes).
  4. Add the heavy cream, nutmeg and parsley. Toss the vegetables until they become glazed and the sauce thickens somewhat. Garnish with a little more parsley and serve.
Recipe Notes

Recipe is complements of pineneedlesinmysalad.com
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Peel and cut all vegetables into 3/4 inch cubes (bite sized pieces). Peel and smash the garlic using the blunt side of your knife. Leave the cloves whole. Our goal is to season the olive oil with a mellow garlic flavor by toasting the garlic. Once toasted, remove it. If the garlic turns brown or burns, it has been cooked too far and will turn the dish bitter. Too much garlic can also overpower the dish. Black pepper may be used instead of white. White pepper is preferred for aesthetics.

Use a 12 inch skillet with a cover or a 3 quart saute pan.